Cookbook 26, Recipe 2, (Total 55)
I was expecting nice severe weather this evening - thunderstorms and hail. What better to enjoy it with than soup and bread? Unfortunately my severe weather has still not arrived. In the meantime I've caused my house to reach an uncomfortable degree.
Did I like it? It tastes like the sauce from strognaff (the best part) minus the beef. It was delish.
Recipe:
Cover 1/3 cup of hulled barley with water - set aside. Heat a pot with 2T olive oil and 1 T butter. Add 2 large chopped shallots and 1/4 tsp dried oregano and saute for about 5 minutes. Add 2 grated carrots, 2 minced cloves of garlic and 1 chopped leek, saute for 10 more minutes. Drain the barley and add to the pot with 6 cups of water and 1.5 tsp of salt. Bring to a boil and simmer for 30 minutes.
Meanwhile simmer 1/3 cup barley in salted water for 30 minutes.
While barley in the soup pot is cooked - puree with 1 cup of sour cream. Return to pot - salt and pepper to taste. Add cooked barley. Top with pan fried sliced mushrooms and serve with fresh homemade bread.
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